Roasted Pepper-Eggplant Pasta with Black Lentils
recipe

A hearty pasta dish combining roasted peppers and eggplant with black lentils, creating a delicious and nutritious meal perfect for an autumn dinner.
Preparation Time: 40 minutes
Serving Size: 4
Ingredients:
- 2 bell peppers (red or yellow)
- 1 eggplant
- 1 cup black lentils
- 250 g pasta (such as spaghetti or penne)
- 3 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 cup fresh basil (chopped)
- Parmesan cheese (optional, for serving)
Instructions:
1. Preheat the oven to 200°C (400°F).
2. Cut the bell peppers and eggplant into strips and place them on a baking sheet.
3. Drizzle the olive oil, salt, black pepper, and oregano over the vegetables. Toss well to coat.
4. Roast the vegetables in the oven for about 25-30 minutes, until they are soft and slightly browned.
5. Cook the pasta according to the package instructions.
6. Rinse the black lentils and cook them in water for about 20 minutes, until tender.
7. Sauté the minced garlic in a pan, then add the roasted vegetables and cooked lentils.
8. Combine the cooked pasta with the vegetable and lentil mixture. Stir in the fresh basil.
9. Serve the pasta topped with Parmesan cheese, if desired.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 18 g
- Carbohydrates: 70 g
- Fat: 12 g
- Fiber: 15 g

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